Introduction

This side/salad is served cold or at room temperature. It was first introduced to me from friends with a love of Indian food ~ a love I now posess.....acually I am obsessed with it. The sweet coconut and hot chile balance well with the beans.
This side/salad is served cold or at room temperature. It was first introduced to me from friends with a love of Indian food ~ a love I now posess.....acually I am obsessed with it. The sweet coconut and hot chile balance well with the beans.

Directions

Combine all ingredients in "spice ball" in mortar. Grind into a rough paste/ball with pestle. Set aside.

In a covered skillet, sprayed with a 3 second spray of atomized olive oil (about 1/2 tsp), fry the mustard seeds, and raw long grain rice until the mustard seeds pop and the rice turns white (about 1 minute). Add the green beans, stir, cover again and cook for about 5 minutes.

Add the ~spice ball~ stir to combine, and cook for an additional 5 minutes until the spices and garlic are fragrant.

Let cool to room temperature (not an easy task!) and enjoy. Will last in the fridge for 3-4 days, but that is not likely! =)